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Aloo Uttapam is a delicious South Indian dish. Many people like this very much. It is a popular breakfast or snack item. The method to make Potato Uttapam is as follows:
Ingredients:
For the uttapam batter:
- 2 cups rice
- 1/2 cup urad dal
- 1/2 tsp fenugreek seeds
- salt to taste
- water for grinding
For Potato Topping:
- 2 medium-sized potatoes, boiled and mashed
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1/2 tsp ginger paste
- 1/2 tsp cumin
- salt to taste
- oil or ghee for cooking
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For garnish:
- chopped coriander leaves
- grated coconut (optional)
Instruction:
- Wash rice, urad dal, and fenugreek seeds together and soak them in water for about 4-5 hours or overnight.
- Sieve the soaked rice, lentils, and fenugreek seeds. Grind them together in a blender or wet grinder, adding water gradually, to make a smooth batter. Its consistency should be slightly thicker than the dosa batter.
- Transfer the batter to a large bowl. Add salt and mix well. Let the batter ferment overnight or for at least 8-10 hours in a warm place.
- For the potato topping, heat oil or ghee in a pan. Add cumin seeds and let them splutter.
- Add chopped onions, green chilies, and ginger paste. Fry till the onion becomes transparent.
- Add mashed potatoes and salt. Mix well and cook for a few minutes till the flavors meld together. Remove from heat and keep aside.
- Heat a pan on medium heat. Once hot, pour a ladleful of batter on the tawa and spread it in a circular motion to make a pancake-like uttapam.
- Drizzle a little oil or ghee on the edges of the uttapam. Let it cook for a minute or till the bottom side turns golden brown.
- Spread a generous amount of the prepared potato topping evenly over the uttapam.
- Press the topping gently with a ladle so that it sticks to the uttapam.
- Carefully flip the uttapam and cook on the other side for 2-3 minutes till it turns golden brown in color.
- Once cooked on both sides, remove the potato uttapam from the pan and take it out on a serving plate.
- Garnish with chopped coriander leaves and grated coconut.
- Serve hot Aloo Uttapam with coconut chutney, sambar, or tomato chutney.